Fast And Easy Plate Cooked Fish Paillard With Ginger Garlic And Tomatoes Food

PAILLARD OF SALMON WITH A GINGER SHALLOT VINAIGRETTE, BABY GREENS WITH PAPAYA AND BASIL

Paillard of Salmon with a Ginger Shallot Vinaigrette, Baby Greens with Papaya and Basil image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 10

Ingredients

3 fillets of salmon, or 1 1/2 pounds
1 tablespoon ginger
2 tablespoons shallots
2 tablespoons rice wine vinegar
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
Salt and pepper
3 cups washed mixed baby greens
1 papaya, peeled, seeded, and finely diced
1/4 cup washed, dried basil leaves

Steps:

Preheat broiler, cut salmon into thin slices, arrange 1/6 of the slices on a sheet of plastic wrap, cover with a second piece of plastic wrap and pound out salmon to 1/4-inch thickness. Transfer paillard to a plate, repeat with remaining salmon.
Combine all vinaigrette ingredients, season paillards, drizzle entire surface with vinaigrette. Place plate under broiler for one minute or until salmon just turns opaque. Remove plate, cool 1 minute, dress greens with remaining vinaigrette, add papaya and basil and place small handful of salad at the center of each plate

GINGER-GARLIC FISH IN PARCHMENT

Ginger-Garlic Fish in Parchment image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 29m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Parchment paper
4 (6 to 7-ounce) portions sea bass
Salt and freshly ground black pepper
1 bunch scallions, cut into 3-inch pieces on an angle
1/2 pound shiitake mushrooms, stemmed and sliced
3 to 4-inch knob ginger, peeled and thinly sliced
4 large cloves garlic, peeled and thinly sliced
3 tablespoons honey
2 tablespoons rice wine vinegar
3 tablespoons tamari sauce

Steps:

Preheat oven to 375 degrees F.
Rip off 4 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper. Place a piece of parchment in a shallow dish then in the center of the paper stack 1/4 of the scallions and shiitakes, layer with slices of ginger and garlic and top with fish. Combine the honey, vinegar and tamari and pour 1/4 of the sauce over fish. Fold over the top of the parchment then roll the sides in to form a sealed pouch. Repeat with remaining parchment and ingredients. Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes.

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